Homemade English Steak Sauce

Homemade English Steak Sauce 

1 1/2 pints

 2 oz.        Orange Juice, fresh

4 oz.        Raisins

3 oz.        Dried Dates, pitted, chopped

4 oz.       Worcestershire Sauce

4 oz.       Balsamic Vinegar

2 TB.      Stone Ground Mustard

4 TB.     Tomato Puree

4 TB.    Tomato Ketchup

2 TB.    Chili Sauce

1 TB.    Dark Corn Syrup

1 tsp.    Black Pepper, medium grind

Special note:

This excellent sauce is a nice reward for your backyard grilled steaks. And you can tell your friends you made it yourself!

Preparation:

Combine all the ingredients in a heavy sauce pan and bring the mixture to a boil, reduce the heat and simmer for about 20 minutes. Remove from the heat. Allow too cool slightly, than place in a food processor and puree until very smooth. Cool down and refrigerate until needed.

Will hold for 2-3 weeks.

Approximated Preparation Time: 45 minutes

Cherry Dr. Pepper® BBQ Sauce

Makes 1 1/2 pints

1 cup   Tomato Sauce, canned

1 cup   Dr. Pepper®

1/2 cup Cherry Juice Concentrate

1/4 cup Lemon Juice, fresh

6 TB.    Chili Sauce

6 TB.    Corn Syrup, dark

2 TB.    Steak Sauce, your favorite

2 TB.    Worcestershire Sauce

1 TB.    Honey

1 TB.    Yellow Mustard

1 dash  Hot Sauce

2 tsp.    Black Pepper, ground

2 tsp.    Garlic Salt

1 tsp.    Onion Salt

 Special note:

This is meant to be a thinner style BBQ sauce with a nice layer of flavors. Great on baby back ribs, spareribs and  beef ribs.

Can be  used on the table as a sop for your grilled or smoked meats.

Preparation:

Combine all the ingredients in a sauce pot, stir and blend well. Place the sauce over medium high heat and bring to a boil. Reduce to a simmer and cook for 30 minutes to infuse all the flavors.

 Keep warm for service or cool completely and refrigerate until needed. Will hold for about 2 weeks.

Approximated Preparation Time: 45 minutes

®Copyright Protected from Chef Richard's cookbook: BACKYARD BARBECUING From Grilling to Smoking